Recipe - Pescado A La Veracruzana

3 tablespoon Olive oil
3 md Onions; cut or sliced up thin
4 Cloves (large) garlic;
peeled and lightly mashed
8 Large; ripe tomatoes,
peeled, seeded; and
roughly chopped
One fourth cup Chopped Italian parsley
2 tablespoon Vinegar
1 teaspoon Salt (approximately)
2/3 cup Sliced green olives
One fourth cup Capers
3 Canned Jalapeno chiles;
thinly cut or sliced up
2 One half pound Fresh fish fillets

1. Heat the oil in a large skillet or saute pan over medium heat. When hot,
add the onions and saute about 5 minutes or until the onions are
translucent, stirring frequently.

2. Add the garlic and saute 2 minutes.

3. Raise heat to mediumhigh and add the tomatoes, chopped parsley,
vinegar, and salt to taste. Cook, stirring frequently, until most of the
liquid has evaporated.

4. Stir half the olives, capers, and chiles into the sauce. Reduce heat to
medium and nestle the fish fillets into the sauce. Partially cover the pan
and cook until the fish flakes when prodded with a fork, turning once when
they seem about half done. Remove to a serving platter.

5. Spoon the sauce over. Garnish with the remaining capers, olives, and
chiles. Decorate with parsley if you wish and serve immediately.

LOPEZ Y GONZALEZ

BEVERAGE: CARTA BLANCA OR DOS

EQUIS BEERS OR RIOJA WINE.

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.